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Orzo with calamari, wine and peppers

preperation 10΄ Preparation
cup 25΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium (Orzo Medium)

4 large fresh calamari, sliced in 3 cm pieces

1 onion, finely chopped

2 cloves of garlic, grated

1 yellow pepper, cubed

1 red pepper, cubed

200 ml red wine

1200 ml hot water

olive oil


freshly ground pepper

6-7 fresh parsley leaves, finely chopped

materials METHOD

In a shallow pot, heat up 2 tbsp. olive oil and sauté the calamari for 3-4 minutes. While sautéing, add salt and freshly ground pepper. Transfer the calamari to a plate.

In the same pot, add another 3 tbsp. olive oil and saute the onion for 1-2 minutes and next add the peppers and saute for 3-4 minutes, until soft.

Add the garlic and sauté for 1 minute. Add the MISKO Risoni Medium and saute for ½ minute with the other ingredients.

Put the calamari back in the pot, pour in the wine and allow the alcohol to evaporate. Lower the heat, add salt and pepper to taste and add about ⅓ of the hot water.

Stirring constantly and once the orzo absorbs these liquids, continue with the second batch. Once these liquids are absorbed, continue with the third and last batch.

While the orzo is still juicy but has absorbed most of the liquid, remove from the heat and serve with the calamari, sprinkled with some fresh parsley.

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